4,254 besan recipes

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

Middle Eastern lamb and bulgur pilaf with chickpeas, whole pearl onions, butter, and cinnamon. One-skillet comfort food served with cool yogurt on the side.

Italian-style cheesy popcorn tossed with grated Parmesan, basil, oregano, and black pepper. A low-calorie savory snack with big flavor.

Pad Thai the authentic way: softened rice noodles wok-tossed with garlic, shrimp, egg, fish sauce, peanuts, bean sprouts, and green onions, finished with a squeeze of lime. Street-food speed in under 15 minutes.

Vegetarian soft tacos loaded with summer squash, zucchini, corn, black beans, tomatoes, and jalapeño. A fresh southwestern skillet filling in warm corn tortillas, ready in under 20 minutes.

Baked falafel made with chickpeas, cumin, coriander, and cilantro. Pan-seared then oven-finished for a crispy outside without deep frying. Served with creamy cucumber dressing.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Vegan tofu and brown rice stir-fry with mushrooms, spinach, bean sprouts, and sesame seeds in tamari. Oil-free, water-sauteed, and ready in under 30 minutes.

Moroccan-style vegetable soup with pumpkin, potatoes, carrots, tomatoes, and chickpeas in cumin-turmeric broth, ladled over fluffy couscous. Hearty, vegan, and deeply warming.

Hot Japanese spinach salad with bean sprouts, soy sauce, sesame seeds, and a sweet vinegar dressing. A quick microwave side dish inspired by Japanese ohitashi, ready in under 10 minutes.

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.

Mango-coconut pie layers a graham cracker and toasted coconut crust with a vanilla bean coconut custard, diced fresh mango, and whipped cream. A bright mango coulis poured over each slice doubles down on the fruit.

This quick and easy salad is filling, tasty and packed goodness. Serve it with a few slices of crusty bread, a perfect week-night meal.

Halloween is coming, make these cute yet delicious cupcakes for your Halloween party. Everyone will love them.

Crisp spinach salad tossed with water chestnuts, mung bean sprouts, hard-boiled eggs, and crispy bacon in a sweet-tangy dressing. Make the dressing a day ahead to let the flavors meld.

A scrumptious variation of the casserole made with bean and bacon soup, celery and biscuits.